CLAMS CARBONARA RECIPE BY TASTY
Two classic Italian favorites, carbonara and vongole, come together in this savory, briny, creamy pasta dish.
Provided by Tikeyah Whittle
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
- Add the clams, wine, and pepper, and increase the heat to high. Cover and cook, shaking the pan occasionally, until the clams open, 6-10 minutes. Discard any clams that have not opened after 10 minutes.
- Use tongs to transfer the clams to a medium bowl and set aside. Scrape the contents of the pan into a large bowl. Whisk in the Parmesan, egg yolks, and egg until smooth.
- Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
- Transfer the pasta to a large serving dish and top with the remaining clams. Sprinkle with more 6. Parmesan cheese and the parsley. Serve hot.
- Enjoy!
CLAM CARBONARA
I found this recipe on the BBC America website. I have altered it a tad to add bacon but you can skip that step!
Provided by daniellevility
Categories One Dish Meal
Time 25m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- 1. Cook the spaghetti according to the packet instructions. Drain and keep warm.
- 2. Heat saucepan, add chopped bacon and cook for about a minute (until just barely cooked).
- 3. Add the oil to the saucepan and sweat the onion (diced) until just before clear. Add the garlic (minced) and cook for one minute. Add the sweetcorn and the white wine and reduce to three tablespoons of liquid.
- 4. Add the cream and simmer for two minutes.
- 5. Remove the sauce from the heat and add the egg yolks, stirring well until the sauce thickens slightly.
- 6. Add the clams and spaghetti.
- 7. Pile onto a plate to serve and garnish with a wedge of lemon. Add Red pepper and parmesan cheese to taste.
Nutrition Facts : Calories 1220.2, Fat 58.7, SaturatedFat 26.2, Cholesterol 512, Sodium 192.2, Carbohydrate 106.1, Fiber 4.9, Sugar 6.5, Protein 50.4
ONE-POT CLAM SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
- Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.
LINGUINE WITH CLAM SAUCE
Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
- While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
- Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
- Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.
MARK BITTMAN'S PASTA WITH CLAMS
Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
- After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
- Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
- Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Sugar 2 grams, TransFat 0 grams
More about "clam carbonara recipes"
CLAM CARBONARA WITH GARLIC SALT – JACOBSEN SALT CO.
From jacobsensalt.com
LINGUINE WITH CARBONARA CLAM SAUCE – A KITCHEN …
From akitchenhoorsadventures.com
NORTHERN CARBONARA SPAGHETTI WITH RAZOR CLAMS AND …
From thebacklabel.com
A CREAMY, CARBONARA-ISH CLAM PASTA (THAT'S JUST AS GOOD …
From food52.com
QUICK CLAM CARBONARA RECIPE - HOME COOKS GUIDE
From homecooksguide.com
Cuisine ItalianCategory PastaServings 4Total Time 30 mins
- Boil pasta to al dente. Reserve 1/2 cup pasta water (plus some extra in case you want it). Drain the pasta.
CLAMS CARBONARA RECIPE | RECIPES.NET
From recipes.net
Estimated Reading Time 1 min
- Cover and cook, shaking the pan occasionally until the clams open for 6 to 10 minutes. Discard any clams that have not opened after.
17 BEST CARBONARA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
SEAFOOD CARBONARA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CLAMS CARBONARA • TASTY RECIPES - YOUTUBE
From youtube.com
CLAMS CARBONARA RECIPE BY MAKLANO
From maklano.com
CLAMS CARBONARA | PUNCHFORK
From punchfork.com
OUR BEST CLAM RECIPES - FOOD & WINE
From foodandwine.com
CLAM CARBONARA – ROBERT ROSE | AWARD-WINNING COOKBOOKS
From robertrose.ca
SMOKED CLAM CARBONARA — KITCHEN UNNECESSARY
From kitchenunnecessary.com
CLAM CARBONARA - BIGOVEN.COM
From bigoven.com
SPAGHETTI WITH CLAMS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SEAFOOD CARBONARA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
You'll also love